ZHANG Bo-bo
,
GUAN Hong-wei
,
CHEN Lei
,
HUANG Tao
,
XU Gan-rong
,
WU Zhen-qiang
. Discussion on the diversity of Monascus yellow pigments and the standard of product[J]. Food and Fermentation Industries, 2018
, 44(12)
: 261
-266
.
DOI: 10.13995/j.cnki.11-1802/ts.017008
[1] FENG Y, SHAO Y, ZHOU Y, et al. Industrial Biotechnology of Vitamins, Biopigments, and Antioxidants [M]. Wiley-VCH Verlag GmbH & Co. KGaA, 2016: 497-536.
[2] CHEN F C, MANCHARD P S, WHALLEY W B. The structure of monascin [J]. Journal of the Chemical Society D Chemical Communications, 1969, 6(3): 375-376.
[3] MANCHAND P S, WHALLEY W B, CHEN F C. Isolation and structure of ankaflavin: A new pigment from Monascus anka [J]. Phytochemistry, 1973, 12(10): 2 531-2 532.
[4] WU M D, CHENG M J, YECH Y J, et al. Monasnicotinates A-D, four new pyridine alkaloids from the fungal strain Monascus pilosus BCRC 38093[J]. Molecules,2011, 16(6): 4 719-4 727.
[5] CHENG M J, WU M D, CHEN I S, et al. Chemical constituents from the fungus Monascus purpureus and their antifungal activity [J]. Phytochemistry Letters, 2011, 4(3): 372-376.
[6] 李健.水溶性红曲黄色素的分离纯化与结构鉴定[D]. 福州:福建农林大学, 2010.
[7] CHEN W, CHEN R, LIU Q, et al. Orange, red, yellow: Biosynthesis of azaphilone pigments in Monascus fungi [J]. Chemical Science. 2017, 8(7): 4 917-4 925.
[8] 许赣荣,顾玉梅,吴苗叶,等. 红曲色素的色调及发酵工艺条件对色调的影响[J]. 食品与发酵工业, 2002, 28(7): 10-14.
[9] 毛鹏. 红曲黄色素液态发酵技术研究[D], 无锡:江南大学, 2015.
[10] HUANG T, TAN H, LU F, et al. Changing oxidoreduction potential to improve water-soluble yellow pigment production with Monascus ruber CGMCC 10910 [J]. Microbial Cell Factories, 2017, 16(1): 208.
[11] CHEN G, WU Z Q. Production and biological activities of yellow pigments from Monascus fungi [J]. World Journal of Microbiology and Biotechnology, 2016, 32(8): 1-8.
[12] SU J, ZHOU B, PENG S, et al. Characterization and stabilities of water soluble Monascus yellow pigment [J]. Nat Prod Res Dev, 1998, 11(4): 57-61.
[13] MAPARI S A, MEYER A S, THRANE U. Photostability of natural orange-red and yellow fungal pigments in liquid food model systems [J]. Journal of Agricultural & Food Chemistry,2009, 57(14): 6 253-6 261.
[14] 杨强,王成涛. 红曲黄色素的稳定性研究[J]. 食品工业, 2016, 37(3): 38-40.
[15] 杨玲,江丹,周波,等. 红曲黄色素的稳定性及提高光稳定性方法研究[J]. 现代食品科技, 2008, 24(11): 1 124-1 127.
[16] YONGSMITH B, TABLOKA W, KRAIRAK S, et al. Cassava fermentation of yellow pigments and amylolytic enzymes by a mutant of Monascus spp. in submerged cultivation [J]. Microbial Utilization of Renewable Resources, 1990, 7: 354-363.
[17] YONGSMITH B, THONGPRADIS P, KLINSUPA W, et al. Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant [J]. Applied Microbiology and Biotechnology, 2013, 97(20): 8 895-8 902.
[18] 周波,王菊芳,吴振强,等. 高产红曲黄色素菌株的选育[J]. 微生物学通报, 2008, 35(12): 1 909-1 914.
[19] 黄艳,王璐,毛鹏,等. 红曲液态发酵生产橙、黄色素及其色调研究[J]. 食品工业科技, 2014, 35(19): 142-145.
[20] CHEN G, SHI K, SONG D, et al. The pigment characteristics and productivity shifting in high cell density culture of Monascus anka mycelia [J]. BMC Biotechnology, 2015, 15(1): 72.
[21] KANG B, ZHANG X, WU Z Q, et al. Production of citrinin-free Monascus pigments by submerged culture at low pH[J]. Enzyme & Microbial Technology, 2014, 55(91): 50-57.
[22] XU X, ZHANG X, WU Z, et al. Accumulation of yellow Monascus pigments by extractive fermentation in nonionic surfactant micelle aqueous solution[J]. Applied Microbiology & Biotechnology, 2015, 99(3): 1 173-1 180.
[23] 许赣荣,毛鹏,张薄博,等. 一种偶联原位萃取发酵红曲黄色素的双液相发酵方法:中国,201410116854.6 [P]. 2014-03-26.
[24] LV J, ZHANG B B, LIU X D, et al. Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology [J]. Journal of Bioscience and Bioengineering, 2017, 124(4): 452-458.
[25] LV J, QIAN G F, CHEN L, et al. Efficient biosynthesis of natural yellow pigments by Monascus purpureus in a novel integrated fermentation system [J]. Journal of Agricultural and Food Chemistry, 2018, 66(4):918-925.
[26] LEE C L, KUNG Y H, WU C L, et al. Monascin and ankaflavin act as novel hypolipidemic and high-density lipoprotein cholesterol-raising agents in red mold dioscorea [J]. Journal of Agricultural & Food Chemistry, 2010, 58(16): 9 013-9 019.
[27] LEE C L, LIN P Y, HSU Y W, et al. Monascus-fermented monascin and ankaflavin improve the memory and learning ability in amyloid b-protein intracerebroventricular-infused rat via the suppression of Alzheimer’s disease risk factors [J]. Journal of Functional Foods, 2015, 18: 387-399.
